Rainbow Trout is my favourite fish to eat. It is tender, flaky and moist. I have fond memories of eating fresh whole Rainbow Trout right out of the lake. I've spent many summer days fishing and feasting on fresh fish that was cooked only moments after being caught. Having said that you can imagine how excited I was when my Mom and her boyfriend showed up after a weekend of fishing with a fresh Rainbow Trout for us!
1 whole Rainbow Trout, gutted and cleaned
1 lemon, sliced
1 small shallot, sliced
4 sprigs dill
4 sprigs parsley, chopped
1 tablespoon, plus 1 teaspoon sunflower oil
fresh ground pepper and coarse salt
Heat the bbq to the highest temperature. Use 1 teaspoon of sunflower oil to oil the bbq grill.
While Grill is heating up prepare the fish. Start by washing and drying the fish. Rub the outside of the fish with 1 tablespoon of oil, this will prevent it from sticking to the grill.
Season the fish with salt & pepper, inside and out. Stuff fish with lemons, dill, parsley and shallots.
Place the fish on the hot grill. You should only touch the fish twice after you put it on the grill, once to flip it and once to remove it from the heat. BBQ for about 7 minutes per side.
Remove from heat.
Once the fish is cooked the skin and bones will remove easily.
Plate the fillets and top with Lemon & Chive Creme Fresh (recipe below).
Lemon & Chive Creme Fresh
2 tablespoons creme fresh
1/4 lemon, juiced
4 chives, sliced
Combine all ingredients in a small bowl and stir until combined.